Cheesecake is a yummy but rich treat. These cheesecake bars allow you to indulge but in a true snack-sized portion – perfect for summer! This recipe makes 10 bars (and is less than half the fat and sugar of regular bars).
Prep time: 25 minutes
Cooking time: 35 minutes
Inactive (refrigerator): 3 hours
Ingredients
Base:
- Butter, for greasing
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick unsalted butter, melted
Filling:
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- About 1/2 cup sugar, eyeball it
- 1 1/2 cups fresh blueberries
Directions
- Preheat oven to 325 degrees for the filling.
- Grease the bottom of a 9 by 9-inch baking pan with butter.
- Place parchment paper over the top of pan making sure to get into the corners.
- In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs.
- Add the melted butter and pulse a couple of times to fully incorporate.
- Pour onto the parchment paper and gently pat down.
- Bake in the oven for 12 minutes until golden. When done set aside to cool.
- Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix well until smooth.
- Pour onto the crust.
- Cover filling with blueberries letting them sink slightly into the mix.
- Bake in the oven for 35 minutes.
- Remove from the oven and cool completely.
- Place into refrigerator for at least 3 hours.
- Remove from pan using the parchment lining and slice into 10 rectangular bars.
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Recipe: Foodnetwork.com